APPETIZERS

B Y: M N F P M O N T I L L A
APPETIZERS
ARE FOOD WHICH STIMULATE THE APPETITE,
THROUGH ITS
ATTRACTIVE APPEARANCE, FRAGRANCE OR
APPEALING FLAVOR. IT IS A SMALL PIECE OR
PORTION OF HIGHLY SEASONED FOOD, USUALLY
SERVED BEFORE A MEAL TO INDUCE AND
STIMULATE ONE’S APPETITE. IT GIVES
APPRECIATION TO THE FOOD WE EAT.
 CLASSIFICATION OF APPETIZERS:
Canapés
• bite-size open faced sandwiches consist of tiny portions of
food presented on bases of bread, toast, or pastry easily handled and
eaten.

Canapés Consists of Three Parts

Base -holds the spread and garnish. Crackers and
toasts are firmer and
give a pleasing texture and crispness to the
canapé.
 SPREAD
PLACED ON TOP OF THE BASE SO THE GARNISH
STICKS TO IT WITHOUT
FALLING OFF
Three types of spreads
• a.)Flavored butter – made from softened butters with
flavorings.
• b) Flavored Cream Cheese- made from flavored
butters, except cream cheese is substituted for the
butter. Mixture of cream and butter can be used.
• c) Meat or Fish salad spreads – made from finely chopped meat or fish
that are spreadable. Seasons should be checked carefully to make the
spread more stimulating to the appetite.
 Garnish
any food item or combination of items
placed on top of the spread which usually gives color,
design, and texture or flavor accent to the canapé.
COCKTAILS
THEY ARE GENERALLY SERVE CHILLED AND
COULD BE IN A LIQUID FORM OR SOLID. JUICES
OF FRUIT OR VEGETABLE OR SEAFOOD, CUT INTO
BITE SIZE, MIXED WITH WORCESTERSHIRE
SAUCE AND LEMON JUICE, JAL JERAA. THEY
MUST BE FRESH IN APPEARANCE AND ARRANGED
ATTRACTIVELY TO HAVE AN EYE APPEAL.
RELISHES • Raw vegetables with dips
RELISHES ARE This are known as crudités
RAW OR PICKLED (croo dee tays). Cru in French
VEGETABLES means
CUT INTO “raw”. Common bite size, cut
ATTRACTIVE raw vegetables served with
SHAPES SERVED dips are:
AS
APPETIZER
Pickled Includes
variety of items like
cucumber pickles,
olives, watermelon
pickles, pickled
peppers, spiced beets,
and other preserved
fruits and vegetables.
 SLIDE
Petite Salad- are
small portions
TITE
and usually
display the
characteristics
found in most
salad.
Hors D’ Oeuvres
refers to small portions of highly
seasoned foods. It is a
combination of canapés, olives,
stuffed celery, pickled radishes, and
fish.
It is served on individual plate when
guests are seated. Sometimes this is
simply placed on a platter and
passed around. Hors d’oeuvres are
served cold or hot.
Chips and Dips-
are popular accompaniments to potato
chips, crackers,
and raw vegetables. Proper consistency in
the preparation is important for
many dip. It must not be so thick that it
cannot be scooped up without breaking
the chip or crackers, but it must be thick
enough to stick to the items used as
dippers.
 THANK
YOU
FOR
WAT C H I N G